Juicy Pineapple Heaven Cake
Ingredients:
For the cake:
1 box yellow or white cake mix (plus eggs, oil, and water as listed on the box)
1 (20 oz) can crushed pineapple (undrained)
1/2 cup granulated sugar
For the whipped topping layer:
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the topping:
1 1/2 cups fresh pineapple chunks
Whipped cream (for garnish)
Maraschino cherries
Optional: sweetened shredded coconut or white chocolate shavings
Directions:
Bake the cake:
Prepare and bake the cake mix in a 9×13-inch pan according to package instructions. Let it cool slightly.
Make the pineapple soak:
In a saucepan, combine crushed pineapple (with juice) and granulated sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat and pour evenly over the warm cake. Let the cake cool completely.
Prepare the creamy layer:
In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Fold in whipped topping until fully combined.
Assemble the cake:
Spread the cream cheese whipped topping over the cooled pineapple-soaked cake.
Top it off:
Decorate with fresh pineapple chunks, dollops of whipped cream, and maraschino cherries. Sprinkle with shredded coconut or white chocolate if desired.
Chill & serve:
Refrigerate for at least 2 hours before serving to let the layers set and flavors meld. Serve chilled and enjoy every tropical bite!
Nutritional Information:
Prep Time | Baking Time | Total Time
20 mins | 25 mins | 2 hrs 45 mins (includes chilling)
Approx. 320 calories per serving | Makes 12 servings
